Sourcream Berry Muffins Recipe
Sourcream Berry Muffins Recipe photo by Taste of Home

Sourcream Berry Muffins Recipe

Publisher Photo
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 14 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen raspberries or blueberries
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving equals 241 calories, 12 g fat (3 g saturated fat), 42 mg cholesterol, 162 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Fill greased muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
  3. Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla.
  4. Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking. Yield: about 1 dozen.
Editor's Note: If using frozen berries, do not thaw before using. Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla. Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Berry Cream Muffins in The Taste of Home Cookbook 2006, p437

Nutritional Facts

1 serving equals 241 calories, 12 g fat (3 g saturated fat), 42 mg cholesterol, 162 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Sourcream Berry Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 4, 2014

These muffins were by far the best I ever baked and I bake a lot of taste of home recipes .and I did half blueberry and half raspberry .Thanks for sharing this recipe

MY REVIEW
Reviewed Sep. 14, 2012

These muffins are so delicious!!! I often substitute plain greek yogurt when I don't have sour cream. They are also really tasty with raspberries if you feel like changing it up.

MY REVIEW
Reviewed Mar. 16, 2012

I make these all the time! They are the very best muffins I have ever had. My friends at work ask me to make those muffins with the Blueberries and raspberries in them. Awsome!!!

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